1/4 cup of butter
1/2 cup of chopped onion
1 cup of chopped celery
1/2 cup of chopped green pepper
Two 5 ounce cans of button mushrooms
2 cups of wild rice, cooked & drained
3 tablespoons of chopped pimiento
1 1/2 pounds of cooked shrimp
1 1/2 pounds of cooked lobster (cut into bite-sized pieces)
2 cans condensed cream of mushroom soup
1/2 cup of toasted slivered almonds
Melt butter in pan. Add mushrooms, celery, onions and green pepper. Saute for about 10 minutes. Combine the rice, cooked onion mixture, shrimp, lobster, pimiento and soup. Pour into greased 2 quart casserole; sprinkle with almonds.
Bake for 35 minutes at 350 degrees. Best if made the day before serving and baked on the day of serving. Rice can be served on the side instead of being combined in casserole.